18
Debate: Do you salt your kraut beforehand or just massage it in as you go?
I've been making sauerkraut for about 6 months now and I keep going back and forth on this. First batch I weighed out salt and mixed it dry into shredded cabbage, let it sit 20 mins, then packed it. Came out great but took forever. Second batch I just sprinkled salt while massaging the cabbage right in the bowl for 10 mins and it seemed way easier and the kraut was crunchier. What do you do, salt first or salt as you go? My last batch with the massage method got a little mushy so I'm wondering if there's a right way.
3 comments
Log in to join the discussion
Log In3 Comments
claire_wells8720d ago
oh totally agree with you on salting first lol. i did the massage method for like 3 batches straight and every single one got soft and weird after a week. then i went back to weighing salt first and letting it sit 20-30 mins before packing and it was night and day. the structure held up way better and it fermented way more even. plus honestly the dry mix method is less messy for me since i can just toss it all in a big bowl and walk away instead of standing there squeezing cabbage for 10 mins lol.
6